Skip to main content

Basic Pie Crust

I'm posting the pie crust recipe I emailed out to you all a while back for even easier reference. I've gotten good feedback on this recipe, so hopefully it's the definitive one.

This recipe makes one crust (bottom or top), so double it for a two-crust pie. Remember that the amount of water you'll need depends on the protein content of your flour and the ambient humidity. Try to keep your ingredients cold and work quickly. Crust can be frozen and thawed for use as needed--just make sure to wrap it thoroughly.

1 1/3 c. all-purpose flour
6 Tbsp. butter
2 Tbsp. shortening or lard
1 Tbsp. sugar
1/2 tsp. salt
~1/3 c. ice water + 1 tsp. white vinegar

Measure the butter and shortening and place them in the freezer while you work.

Measure the flour, salt, and sugar and fluff together with a fork.

Take the fat out of the freezer and cut into small chunks. Mix in using your fingers so that the fat pieces become coated in flour and then start pulling them into smaller pieces. Stop when you have a mixture of sizes, the largest the size of chickpeas and the smallest like coarse sand.

Pour ice water in while you mix (this is easiest with an assistant), until the dough just holds together when you squish it into a ball. Add about 1-2 more tsp. of water until the dough seems workable. You want to add a minimum of water and keep the dough fairly stiff, but you don't want it to be crumbly or it will be a nightmare later. Try for something that's not as homogeneous as Play-Doh in texture, but that's almost as workable.

Turn the dough onto a floured board and knead 3-4 times until it becomes smooth and coherent. If it is too dry, wet fingers. If too wet, knead in more flour.

If you doubled the recipe for a 2-crust pie, divide the dough into two pieces, one slightly larger than the other. Flatten into 3/4" thick disk(s) and wrap tightly in plastic. Refrigerate for at least one hour (ideally several). Dough can be frozen at this point.

Roll out the dough, using a floured board and rolling pin. The dough should be pliable enough that you can wrap it around the rolling pin or fold it up and move it over to your pie pan. If it breaks apart, you should add more water next time. If it sticks to the counter, you should use less water. Good luck! :)

Also, I don't have any pictures using this recipe that I haven't already posted, so here are some cute photos of baby raccoons from our backyard:

Awww...so cute. You little shits had better not start eating our garbage!


They're all puffed up trying to look big and scary. It didn't work.

Comments

Anonymous said…
Thanks. Im Inspired again.
Awwww...I hope you made some wee pies for the raccoons!

Popular posts from this blog

Thick-cut Pork Chops

These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop

Miele Steam Oven Pulled Pork

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha

Baking Powder Dumplings

This is Mom's standard dumpling recipe, excellent with chicken soup. Drop them in, put the lid on, and enjoy. Ingredients: 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 scant cup milk or water Preparation: Mix the dry ingredients, stir in the milk or water gradually to make a soft dough. Drop by spoonful into boiling salted water or simmering stew. Cover tightly, cook 10-15 minutes before lifting cover. Test for doneness, drain. Serve at once. Well, once they cool off so you don't burn your tongue. PS - This is post 199! Hope someone does something special for #200!